Indulge in the perfection of this Chocolate Buttercream Frosting – a dreamy creation that’s fluffy, creamy, and irresistibly delicious. Its velvety texture and intense chocolaty goodness make it a spoonful-worthy delight.
This frosting truly crowns the cake with its melt-in-the-mouth consistency and luxurious flavor. Starting with the essence of pure cocoa, could we ask for more in life? My weakness for chocolate is undeniable.
Thinking of enhancing the flavor? Absolutely! Add 1/2 to 1 tsp of instant espresso powder for an even more decadent taste. Simply add it while sifting in the cocoa powder.
Considering Dutch cocoa? Certainly, this recipe welcomes Dutch process cocoa with open arms, resulting in equally delightful results.
Planning ahead? You can surely prepare this frosting up to 4 days in advance. Store it in an airtight container in the refrigerator. When ready to use, let it come to room temperature, and if desired, re-whip to restore its fluffy texture.
Can You Freeze It? Freezing is an option. Thaw the frosting overnight in the refrigerator and then allow it to soften at room temperature until the desired consistency is achieved.
Chocolate Buttercream Frosting
Perfectly delicious and decadent, silky smooth, brimming with chocolate flavor, and Overflowing with luscious chocolate goodness, it provides the ultimate finishing touch to chocolate, vanilla cakes. This recipe yields ample frosting for a 2-layer cake or approx 24 cupcakes (unless, of course, you have a penchant for towering amounts of frosting).
Servings: 18
Ingredients:
- 1 cup (226g) unsalted butter, softened at room temperature
- 1/2 cup (113g) salted butter, softened at room temperature
- 4 cups (480g) powdered sugar
- 3/4 cup (70g) cocoa powder (measured by scooping and leveling)
- 3 to 4 tablespoons heavy cream
- 1 1/2 teaspoons vanilla extract
Instructions
- Using an electric stand mixer with the paddle attachment, whip the butter at a moderately high speed until it turns very pale and reaches a fluffy, almost white state. This process takes about 5 minutes, and you should occasionally scrape down the sides of the bowl during this time.
- Next, sift in the cocoa powder, then add the powdered sugar, 3 tablespoons of heavy cream, and the vanilla extract. Mix everything on low speed until it’s well combined. Be sure to scrape down the bowl’s sides as needed. If you prefer a thinner consistency, you can incorporate up to 1 additional tablespoon of cream.
- If you’re aiming for extra fluffiness, you can continue to whip the mixture for an additional 4 minutes.
Keep in Mind
- This frosting can be prepared ahead of time, even a few days in advance. Simply store it in an airtight container in the refrigerator. Before using, allow it to come to room temperature. If desired, give it a short re-whip to enhance its fluffiness.
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